金瓜奶油蛋糕 Pumpkin Butter Cake

最近忙得晕头转向的。帮儿子庆生后，又投入了商展和研讨会，还要忙着赶报告。总觉得，早晨时，脑袋和思绪是满满的，到了晚上却是空荡荡的，什么也不想去想。

错过了大家的南瓜戚风盛会，赶紧做了这款一直想做的金瓜牛油蛋糕来支持Eileen 的南瓜月。做法和材料都还算简单。我减少了糖但增加了金瓜泥，所以牛油香里又带着金瓜的浓郁口感，松软好吃也不腻。

 

食谱取自鲸鱼老师

以下份量是原食谱的一半份量

材料 Ingredients：

70克赤砂糖 

70g Brown Sugar

100克奶油

100g Butter

2粒Omega蛋

2 Omega Eggs

150克低粉+1/2小匙发粉（过筛）

150g Low Protein Flour + 1/2tsp Baking Power (sift)

150克金瓜泥（蒸熟）

150g Pumpkin puree (steamed)

少许杏仁片/南瓜籽

Almond flakes / Pumpkin Seeds

做法 Methods：

1）将奶油和细糖打发至蓬松。

Beat butter and sugar together till soft and fluffy.

2）将鸡蛋分次逐粒加入，搅拌均匀。

Add in egg one at a time and mix well.

3）加入粉类，混合均匀。

Add the sieved flour and baking power, combine well.

4）加入金瓜泥，搅拌均匀。

Add in pumpkin puree mix until incorporated.

5）倒入模子，撒上杏仁片。

Pour the batter into cake mould and sprinkle with almond flakes.

6）预热烤箱，180度，30分钟。（温度只供参考）

Bake at pre-heated oven 180 degree for 30 minutes. (Baking temperature is for reference only)

 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.